Omit the red wine vinegar and increase lemon juice (1 lemon juiced. Definitely fresh dill and add 1/4 cup olive oil and 4-5 garlic cloves minced. In the preparation steps. First blend the garlic cloves, lemon juice, olive oil and salt and whisk like a dressing. Make a larger amount of this and keep it in the refrigerator for future use. Add it to the Yogurt, cucumber and dill mixture and fold. Adjust the seasoning as needed. The dressing can also be used for salads. If you do not have lemon juice than white wine vinegar will do…just use less. Always taste and adjust the seasoning. I also like to use an English Cucumber because it has fewer seeds. Increasing the garlic a bit more will also add more flavor. Usually the ratio is two garlic cloves per cup of yogurt.

You will have to use a kitchen scale to weigh the whole batch, then the total weigh needs to be divided by 8. That quantity will be your 1 serving. You will have to weigh every single serving in order for you to know the exact amount of calories, fat and so on you will be eating per individual serving. I’d storage by single serving that way I won’t have to worry about later.

I’ve noticed that on all these recipes it says how many servings/recipe, but not the serving size! If that could be added across the board, it would be great. Or, if I have just not found it, please advise where it is located. Thanks!